Description
These Pumpkin Pecan Pancakes combine our favorite fall flavors and top them with maple syrup. A perfect way to start a fall morning. Use your favorite pancake recipe and mix in 3/4 cup pumpkin puree and sprinkle pancakes with 1/2 cup chopped pecans, or follow the recipe below.
Ingredients
Scale
- 1 1/2 cups Pamela’s Gluten Free Pancake Mix (or 1 1/2 cups flour, 2 t baking powder, 1 t salt, 2 T sugar, 1/2 t baking soda)
- 3/4 cup pumpkin puree
- 1/2 teaspoon salt
- 3 eggs
- 3 Tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1/2 cup chopped pecans
Instructions
- Mix the pancake mix and salt in large bowl.
- In a separate bowl, whisk the eggs, pumpkin, vanilla, melted butter, and milk.
- Next, pour wet over dry ingredients and whisk until smooth. Alternatively, you can use a stick blender or mix all ingredients in a blender. We love our Ninja for this!
- Heat large skillet on medium heat and oil the pan with butter or cooking spray.
- Pour approximately 1/3 cup of batter for each pancake. Top with a teaspoon of chopped pecans and cook for about 30 seconds.
- When the pancakes begin to bubble, flip them over and cook an additional 30 seconds until the edges brown.
- Place cooked pancakes on a plate in a 200° F oven to keep warm until all pancakes are cooked.
- Serve with pure maple syrup and additional pecans.